Arugula Fennel Fall Salad

Ingredients

• 5oz baby arugula

• 1 bulb fennel, finely sliced using mandolin

• 1 shallot, finely sliced

• ½ cup roasted beets, quartered

• ¼ cup Pomegranate seeds

• 1/3 cup pecans, toasted

Dressing:

• 1/3 cup balsamic vinegar

• 3/4 cup olive oil

• 1 garlic clove

• 1 tablespoon Dijon mustard

• 1 tablespoon organic maple syrup

• ½ teaspoon salt

• ½ teaspoon pepper

• 2 tablespoons water (more as needed to thin out)

Instructions:

1. Combine all dressing ingredients in a blender. Blend together until smooth and creamy. Add additional water as needed to reach desired consistency.

2. To a large bowl, combine all salad ingredients, reserving some beets and pecans for the top

3. Gently toss the salad with dressing (you will not need all of it). Top with reserved beets and pecans.